YOUR SOLIN GENERATED RECIPE
Seared Salmon Fillet with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender steamed asparagus, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
10.5 ounces Wild Salmon Fillet
0.5 cup Cooked Brown Rice
1.5 cups Asparagus spears
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until the oil is shimmering.
Place the salmon in the pan skin-side down and sear for about 4-5 minutes until the skin is golden and crispy.
Carefully flip the fillet and cook for an additional 2-3 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon is searing, steam the asparagus spears in a steamer basket over boiling water for 3-5 minutes until they are tender-crisp and vibrant green.
Warm the pre-cooked brown rice and fluff it with a fork before placing it on the plate.
Serve the seared salmon over the rice with the steamed asparagus on the side, garnishing with a fresh lemon wedge for a bright finish.